Description
This classic recipe for Irresistible Candied Yams features tender, thick-cut sweet potatoes baked in a rich, buttery glaze made with brown sugar, cinnamon, nutmeg, and cream. The sweet potatoes are slow-baked until caramelized and fork-tender, then rested to allow the luscious glaze to thicken, creating a perfect balance of sweet and spice that’s ideal for holiday dinners or comforting family meals.
Ingredients
Scale
Sweet Potatoes
- 4 large sweet potatoes (about 3 pounds total)
Glaze
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 375°F (190°C). Peel the sweet potatoes and cut them into thick chunks. Arrange them evenly in a 9×13-inch baking dish to ensure even cooking.
- Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter completely, making sure it doesn’t brown or burn to maintain a smooth glaze.
- Add Sugars: Stir in the brown sugar and granulated sugar until they are fully dissolved into the melted butter, creating a sweet base for the glaze.
- Mix Glaze Ingredients: Add the heavy cream, ground cinnamon, ground nutmeg, salt, and vanilla extract to the butter and sugar mixture. Cook for 3 to 4 minutes, stirring constantly, until the glaze becomes smooth and slightly thickened.
- Coat Sweet Potatoes: Pour the hot glaze evenly over the sweet potato chunks, making sure each piece is well coated with the luscious sauce.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow the sweet potatoes to soften while absorbing the flavors.
- Bake Uncovered and Caramelize: Remove the foil and continue baking uncovered for an additional 20 to 25 minutes. Spoon the glaze over the potatoes halfway through this time to enhance caramelization and ensure moistness. The yams should be fork-tender and have a caramelized surface.
- Rest Before Serving: Let the dish rest for 10 minutes off the heat to allow the glaze to thicken and set, making the sweet potatoes even more flavorful and ready to serve.
Notes
- For best results, choose firm and uniformly sized sweet potatoes for even cooking.
- You can substitute heavy cream with half-and-half for a lighter glaze, though it might be less rich.
- Covering with foil during initial baking keeps sweet potatoes moist and prevents glaze from burning.
- Adjust cinnamon and nutmeg according to your taste preference for more or less spice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in an oven or microwave.
